| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Minced fresh parsley leaves |
| 2 |
tb |
Minced sweet pickle relish |
| 1 |
tb |
Minces onion |
| 1 |
tb |
Minced celery |
| 1 1/2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Minced fresh tarragon leaves or 1/4 |
|
|
; teaspoon crumbled dried |
|
|
A pinch of celery seeds |
|
|
Tabasco to taste |
| 1 |
lb |
Cod fillet; poached and flaked |
| 2 |
lg |
Eggs; beaten lightly |
| 1/4 |
c |
Thinly sliced scallion |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 2 |
tb |
Minced onion |
| 1/4 |
c |
Fine fresh bread crumbs |
|
|
Tabasco to taste |
| 1 |
c |
Finely ground Saltines seasoned with salt |
|
|
; and pepper |
|
|
Vegetable oil for deep-frying |
INSTRUCTIONS
FOR THE TARTAR SAUCE
Make the tartar sauce:
In a bowl stir together the mayonnaise, the parsley, the relish, the
onion, the minced celery, the mustard, the lemon juice, the tarragon,
the celery seeds, and the Tabasco until the sauce is combined well.
(The tartar sauce may be made 1 day in advance and kept covered and
chilled.)
In a bowl stir together the cod, the eggs, the scallion, the parsley,
the onion, the bread crumbs, 2 tablespoons of the tartar sauce, the
Tabasco, and salt and pepper to taste, form heaping teaspoons of the
mixture into balls, and roll the balls in the ground Saltines. In a
large deep skillet heat 1 1/2 inches of the oil to 350F and in it fry
the cod balls in batches for 1 1/2 to 2 minutes on each side, or
until they are golden. Transfer the fritters with a slotted spoon as
they are fried to paper towels to drain. Serve the fritters warm with
the remaining tartar sauce.
Makes about 36 fritters.
Gourmet June 1990
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